Page:Mrs Beeton's Book of Household Management.djvu/779

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Ingredients.—1 chicken, ¾ of a pint of Supreme sauce (see "Sauces" No. 262), white stock, garnish of truffles or macedoine of vegetables.

Method.—Stew the chicken in stock until tender, then divide it into neat joints, put the back aside, and pile the remainder on a hot dish. Pour the sauce over, garnish with truffles or mixed vegetables, and serve.

Time.—From 1 to 1¼ hours. Average Cost, 3s. 6d. to 4s. Sufficient for 4 or 5 persons. Seasonable at any time.

Ingredients.—1 chicken, trussed for roasting, ¾ of a pint of Italian sauce (see Sauces). For the macédoine, or vegetable mixture: carrot, turnip, leek, celery, 1 oz. of butter, pepper and salt, chopped parsley.

Method.—Roast the chicken in front of a clear fire, or in a moderate oven, and cut it into pieces convenient for serving. Cut the vegetables with a plain ½-inch diameter cutler into rounds about ¼-inch in thickness, boil them separately in salted water, and drain well. Melt the butter in a stewpan, put in the vegetables, season with pepper, and toss them over the fire until the butter is absorbed. Arrange the chicken in the centre of a hot dish, strain the hot sauce over, group the vegetables round the base, sprinkle over them the chopped parsley, and serve.

Time.—About 1 hour. Average Cost, 3s. 6d. to 4s. Sufficient for 3 or 4 persons.

Ingredients.—2 cold boiled fowls, 1 pint of Béchamel (No. 175) or Supreme sauce (No. 212), ½ a pint of aspic jelly, 1 oz. of gelatine. For garnish: dressed salad, truffle, chili, aspic jelly.